Potato Salad with Roquefort Cheese - Serves 6, vegetarian 2lb small salad potatoes 2.5 oz Roquefort cheese, crumbled 4 shallots, peeled and finely chopped 2 celery sticks, trimmed and chopped into 1/4 inch pieces 4 scallions, trimmed and finely chopped 1 clove garlic, peeled Sea salt 1 tsp grain mustard 1 tbsp. lemon juice 2 tbsp. balsamic vinegar 2 tbsp. olive oil 5 fl oz crème fraiche (UK) or sour cream (US) 2 tbsp. mayonnaise Freshly ground black pepper - Steam the potatoes for 20-25 minutes with 1/2 tbsp. sea salt. - Meanwhile, to make the dressing, place the garlic and 1 tsp salt in a mortar and crush. Add the mustard and work this in. Add the lemon juice, vinegar and the oil and whisk together thoroughly. - In a medium sized bowl, combine the crème fraiche and mayonnaise and gradually whisk in the dressing. Add in 1 & 1/2 oz of Roquefort and season with black pepper. - When the potatoes are cooked, drain and place a cloth over them and allow the steam to absorb for 5 minutes. Cut each potato in half (or quarters if they are large) and , while still warm, pour over the prepared dressing. Stir in the shallots, celery and scallions and top with the remaining 1 oz of cheese.
Posted on: Tue, 22 Oct 2013 15:57:50 +0000
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